Vegan Biscuits

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Ingredients

• 1 cup unsweetened plain oat milk (such as Oatly)

• 2 teaspoons lemon juice

• 2 ¾ cups all-purpose flour, plus more for work surface

• 2 tablespoons organic cane sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup salted vegan butter (8 ounces; such as Earth Balance Vegan Buttery Sticks), chilled and cut into 1/2-inch pieces, plus 1 tablespoon, melted, plus more, softened, for serving

• Jam for serving (optional)

1. Preheat oven to 450°F. Line a large baking sheet with parchment paper. Stir oat milk and lemon juice together in a small bowl; set aside.

2. Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl. Add chilled butter pieces. Cut the butter into the flour mixture using a pastry blender until the mixture resembles small peas. Make a well in the center of the flour mixture and add 3/4 cup of the oat milk mixture. Stir with a fork just until a shaggy dough forms, adding more milk mixture, 1 tablespoon at a time, as needed.

3. Turn the dough out onto a lightly floured work surface. Lightly flour the top of the dough. Gently roll into a 3/4-inch-thick rectangle (about 9 by 5 inches). Fold the dough in half so the short ends meet. Repeat the rolling and folding process 4 more times.

4. Roll the dough to 3/4-inch thickness. Cut 12 (2 1/2-inch) rounds, rerolling and reshaping the scraps as needed. Place the dough rounds, with edges just touching, on the prepared baking sheet. Bake until golden brown, about 14 minutes. Immediately brush biscuit tops with melted butter. Serve warm with softened butter and jam, if desired.

Equipment

Parchment paper; 2 1/2-inch biscuit cutter

Nutrition Facts (per serving)